The pantry drawer was getting a little crowded with 4 different types of noodles, all unopened. And so my little noodle project started, just to clear them all before getting newer stocks.
This is my another one of my favorite “almost-instant” noodle. Takes me less than 20 minutes to get everything ready.
I braised these E-Fu noodles with sliced canned button mushrooms in the pot, sauteed the the asparagus and carrots separately, then topped on the noodles upon serving. Then just toss and eat.
RECIPE : SIMPLE TOSSED E-FU NOODLES
2 balls of dried E-Fu noodles , about 50g each
4 large button mushrooms (canned), sliced thinly
1 tablespoon oyster sauce
15-20 stalks of thin asparagus, wash and trim off end
1/2 small carrot, julienned
1 tablespoon of cooking oil, I used peanut
pepper, to taste
sesame oil, to taste
spring onions, as garnish
01. Mix oyster sauce with water in a small pot and bring to boil.
02. Add in the noodles, and stir occasionally to loosen up the noodles. The water level should be just nice to cover the all noodles.
03. Add in the sliced mushrooms, turn down the fire and simmer. Stir occasionally. Turn off fire once all the liquid is absorbed.
04. In a skillet, heat up half a tablespoon of oil over medium fire. Add asparagus and cook for about 30 seconds. Add 1 teaspoon of water into the skillet and give it a stir.*
05. Move the cooked asparagus onto a plate, set aside.
06. Wipe off any remaining gravy/liquid from the skillet with a clean dry rag / paper towel. Repeat cooking with the julienned carrots.
07. Arrange the asparagus and carrots on the noodles.
08. Add a dash of pepper and sesame oil, garnish with chopped spring onions.
09. Serve immediately.
+++ /*the steam from the water will cook through the asparagus nicely with a crunch, instead of turning soggy from over cooking. I use this method all the time to prevent my vegetables from over cooking, while retaining their bright colors.
+++/ the brand of E-fu noodles i used already has some salty flavor, so I did not add any salt or soy sauce. feel free season to taste with soy sauce if other brands are more bland.